Eggs in Spring Dressing

Perfect for an Easter Brunch and ready in only 20 minutes.

Eggs in Spring Dressing

  • Servings: 4-8
  • Difficulty: easy
  • Print



  • 4 organic eggs
  • 1 egg yolk (from a fresh organic egg)
  • 1 tbsp of mustard
  • 2 tbsps of sour cream
  • 1 tbsp of whole milk plain yogurt
  • 100 g of cucumber
  • 6 radishes
  • ½ bunch of chives
  • salt
  • pepper


  1. Hard boil the eggs, peel, cut lengthwise into halves and place on a platter.

  2. Combine the (raw) egg yolk with mustard, yogurt and sour cream. Dice the radishes and cucumber into small cubes. Combine the vegetables with the sauce and season with salt and pepper.

  3. Pour the dressing over the egg halves and sprinkle with chopped chives.






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